Description
This Lemon Blueberry Shortbread Mousse Cake features a buttery shortbread crust layered with a tangy lemon mousse, topped with a rich blueberry compote. Perfectly balanced sweetness and citrus flavor make it an elegant, refreshing dessert for any occasion.
Ingredients
Scale
Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- Pinch of salt
Lemon Mousse
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- Zest of 2 lemons
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon gelatin powder
- 2 tablespoons water
Blueberry Compote
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Prepare Shortbread Crust: Preheat the oven to 350°F (175°C). In a food processor, pulse together the flour, powdered sugar, cold cubed butter, and a pinch of salt until the mixture is crumbly. Press this mixture evenly into the base of a springform pan. Bake for 15-18 minutes, or until golden brown. Remove from oven and let cool completely.
- Make Lemon Mousse: In a small bowl, bloom the gelatin powder by mixing it with 2 tablespoons of water, then gently heat 1/2 cup fresh lemon juice in a saucepan without boiling. Stir in the bloomed gelatin until fully dissolved, then allow the mixture to cool to room temperature. Meanwhile, whip the heavy cream with granulated sugar and lemon zest until stiff peaks form. In another bowl, beat the softened cream cheese until smooth, then mix in the cooled lemon and gelatin mixture. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Assemble and Chill: Pour the lemon mousse evenly over the cooled shortbread crust. Smooth the top and refrigerate the cake for at least 4 hours, or until the mousse is fully set.
- Prepare Blueberry Compote: In a saucepan over medium heat, combine fresh blueberries, 1/4 cup granulated sugar, and 1 tablespoon fresh lemon juice. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens to a compote-like consistency. Remove from heat and allow to cool to room temperature.
- Serve: Carefully remove the sides of the springform pan. Slice the mousse cake and serve chilled with a generous spoonful of blueberry compote on top or on the side.
Notes
- For best results, ensure the shortbread crust is completely cool before adding the mousse to prevent melting.
- If you prefer a firmer mousse, increase gelatin to 1.5 tablespoons.
- Use fresh lemon juice and zest for the brightest flavor.
- Blueberry compote can be made in advance and stored refrigerated up to 3 days.
- For a smoother compote, you can lightly mash the blueberries during cooking.
